Homemade Pizza

You Can Do It & Be Happy About Your Results

Prep Time 30

Cook Time 15

Ingredients

2 cups all purpose flour
1 cup warm water
1 tsp sugar
1 tsp salt
2 tsp olive oil
1 tsp yeast

Instructions

Making The Dough:
Put flour in bowl
Then add yeast to warm water & mix then add sugar to warm water & mix and let foam up
Later add the mixture to flour, mix – then add salt and continue mixing
After mixing well add a little more flour so it cleans up the side of bowl
Pour onto table and knead adding a touch more flour if needed
Then place into oiled bowl & cover for at least 1 1/2 hours
Using a warm oven – Proof setting – let dough rise then knead & use a little more Flour, then sprinkle Semolina on Pizza Peel so it doesn’t stick to peel.
Pizza Toppings:
Use any toppings you desire.
What I Used:
Pizza Sauce your choice
Chopped Chunky Fresh Garlic
Chopped Artichokes
Salute Garlic, Scallions & sliced Mushrooms
Partially cook the Sausage & lightly chop up
Mozzarella cheese & Pecorino cheese
Crushed whole tomatoes
Chopped Basil after pizza is cooked & sprinkle
Place in oven and rotate if needed at 450 to 500 degrees
Then Broil watching it don’t burn the topping it can happen quickly

Video

Notes

A little about where Pizza came from:

Pizza as we know it today comes from Naples, Italy, but its deeper roots stretch much further back.

Early Origins (Ancient History)

Long before “pizza” existed, many civilizations ate flatbreads with toppings:

Ancient Egyptians, Greeks, and Romans all made versions of seasoned flatbreads.
The Romans had panis focacius (focaccia), which was topped with herbs, cheese, and oils.

Birth of Modern Pizza (1700s–1800s, Naples)

The iconic version—flat dough topped with tomatoes, cheese, and baked quickly—emerged in the working-class neighborhoods of Naples.

Tomatoes arrived in Europe from the Americas in the 1500s.
Poor Neapolitans began putting tomatoes on flatbread in the 1700s.
By the 1800s, pizza was a common street food among the urban poor.

Margherita Legend

The famous Pizza Margherita (tomato, mozzarella, basil) is traditionally said to have been created in 1889 by pizzaiolo Raffaele Esposito to honor Queen Margherita of Savoy.
Historians now debate the accuracy of this story, but the style absolutely originated in Naples.

Spread to the World

Pizza remained mostly Neapolitan until Italian immigrants brought it to the U.S. in the late 1800s–early 1900s:

First documented U.S. pizzeria: Lombardi’s in NYC, 1905.
After WWII, pizza exploded in popularity across America and then globally.

In Short

Ancient ancestor: flatbreads with toppings.
Modern pizza: Naples, 1700s–1800s.
Global spread: Italian immigration + American popularity.

Course: Appetizer, Main Course, Vegetarian

Cuisine: Italian

Keyword: Crispy, Delicious, Quick & Easy, Sauce